Hi Buddies ~

Making this one for dinner tonight and I'll let you know how it turns out. It looks nice and easy, too!

Italian Ravioli Casserole
Servings: 6
Points per Serving: 7

Preparation: 5 minutes
Cooking: 33 minutes

2 (9-ounce) packages fresh reduced-fat cheese ravioli
1 (6-ounce) package fresh spinach (about 6 cups)
1 (26-ounce) bottle tomato-basil pasta sauce (such as Classico)
1/2 teaspoon crushed red pepper
1 cup (4 ounces) shredded Asiago cheese, divided
1/4 cup thinly sliced fresh basil

Preheat oven to 375 degrees.

Cook ravioli in boiling water 3 minutes, omitting salt and fat. Stir in spinach until wilted. Drain.

Combine pasta sauce and pepper. Spoon 1 1/2 cups sauce mixture in the bottom of an 11 x 7-inch baking dish. Spoon half of the ravioli mixture over sauce. Top with 1/2 cup cheese. Spoon remaining ravioli mixture over cheese. Top with remaining sauce. Cover with foil; bake for 25 minutes. Remove foil; sprinkle with 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with basil.

Serving size: 1/6 of casserole.

Per serving:
Calories 350 (25% from fat);
Fat 10g (sat 5.1g, mono 1.3g, poly 0.2g);
Protein 20.1g;
Carbohydrate 47g;
Fiber 4.4g;
Cholesterol 50mg;
Iron 1.4mg;
Sodium 848mg;
Calcium 302mg